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From the Oven to the Table


Synopsis


Summary

Chapter 1: Introduction to Baking Science

* Explains the basics of baking, including ingredients, equipment, and techniques.
* Provides a scientific understanding of how each ingredient interacts during the baking process.
* Example: The chapter explains how gluten forms in bread dough, giving it its characteristic elasticity.

Chapter 2: Measuring and Scaling

* Emphasizes the importance of precise measurements for successful baking.
* Covers various measuring tools and techniques.
* Example: The chapter provides instructions on how to measure flour accurately using a kitchen scale.

Chapter 3: Essential Ingredients

* Explores the role of each key ingredient in baking, including flour, sugar, butter, eggs, and milk.
* Discusses the different types and qualities of each ingredient.
* Example: The chapter explains the differences between all-purpose flour, bread flour, and cake flour.

Chapter 4: Mixing Methods

* Introduces various mixing methods, such as creaming, folding, and kneading.
* Explains the purpose and technique for each method.
* Example: The chapter provides step-by-step instructions on how to cream butter and sugar together to incorporate air into the mixture.

Chapter 5: Basic Baking Techniques

* Covers essential baking techniques, including kneading dough, proofing yeast, and shaping breads.
* Provides detailed instructions and troubleshooting tips.
* Example: The chapter demonstrates how to knead bread dough by hand to develop the desired gluten structure.

Chapter 6: Baking Breads

* Explores different types of bread, including sandwich bread, sourdough, and focaccia.
* Provides recipes and guidance for each bread type.
* Example: The chapter includes a recipe for making a classic white sandwich bread with a soft and fluffy interior.

Chapter 7: Baking Cakes and Muffins

* Covers various cake and muffin recipes, including layer cakes, cupcakes, and quick breads.
* Provides techniques for achieving the desired texture and flavor.
* Example: The chapter demonstrates how to make a moist and flavorful chocolate cake using the reverse creaming method.

Chapter 8: Baking Cookies and Pastries

* Explores a wide range of cookie and pastry recipes, such as chocolate chip cookies, croissants, and pies.
* Provides tips and tricks for achieving the perfect texture and flavor.
* Example: The chapter includes a recipe for making buttery and flaky croissants using a laminated dough technique.

Chapter 9: Baking for Special Occasions

* Provides recipes and techniques for baking festive treats, such as birthday cakes, wedding cakes, and holiday cookies.
* Emphasizes the importance of presentation and decoration.
* Example: The chapter includes a recipe for a multi-tiered birthday cake with intricate buttercream frosting.

Chapter 10: Troubleshooting

* Addresses common baking problems, such as overcooked bread, dense cakes, and burnt cookies.
* Provides solutions and tips for preventing these issues.
* Example: The chapter explains how to fix a cake that has sunk in the middle during baking.